Wild Blueberry & Bourbon Jam

My sister introduced me to some store-bought blueberry bourbon jelly a few weeks ago, and that turned out to be a great combination which I just needed to attempt to recreate. I used frozen wild blueberries for this batch as our local berries are not available yet, and things turned out alright, although, I was expecting a little more tartness. I also decided on making a jam instead of a jelly. Just a tad less difficult and time consuming.

Ingredients:

1 lb Wild Blueberries

1 cup Brown Sugar

juice from 1 Lemon

1/4 cup Bourbon

Directions:

Place everything in a high sided sauce pan.

Place the pan on the stovetop and bring it to a boil.

Cook the jam for 15-20 minutes. You may want to use a candy thermometer to insure that it gets to the proper jelling temperature.

Transfer into the jam into a jar that has been sterilized with boiling water, and seal with an equally sterile lid.

Allow your jam to cool for a few hours before storing it in the refrigerator for up to a couple of weeks.

It should take the jam about 24 hours to fully set up, so refrain from serving and shaking it about until then.